We're a small bakeshop, three of us total, working out of a tiny kitchen and a weekend pop-up. The breads are 24-hour ferments, the pastries are 3-day lamination. We don't cut corners.
We started in our home kitchens, sold out at a few farmers' markets, and now we're doing pop-ups every weekend. The shop is coming — but for now, follow the IG for dates.
We bake in small batches. When it's gone, it's gone. We don't freeze, we don't pre-bake. Every loaf and croissant goes out the door the morning it's done.
"Calgary's small-batch bakeshop from a young team that takes the science of sourdough seriously."
